Pork Belly Ramen

This recipe will make around 3 servings, so adjust accordingly for how many mouths you have to feed.

Pork belly ingredients:

• 500g pork belly

• ¼ cup of coconut aminos

• 1 tablespoon of honey

• 1 tablespoon sesame oil

• ½ teaspoon sea salt

• 2 teaspoons apple cider vinegar

Ramen ingredients:

• 1 tablespoon of cooking fat (coconut oil or extra virgin olive oil)

• Thumb of ginger, peeled and grated

• 3 garlic cloves, minced

• ½-1 teaspoon of red chilli, deseeded and chopped finely

• 100g shiitake mushrooms, sliced

• 4 cups of chicken bone broth

• 1 tablespoon of coconut aminos

• ½ teaspoon of sea salt

• ½ teaspoon of black pepper

• 1 head of bok choy, wash and cut into lengths

• 1-2 zucchinis, spiralised into noodles

• ¼ cup of chopped green spring onions

• 1 cup of bean shoots

Method:

1. Whisk together the coconut aminos, honey, sesame oil, sea salt and apple cider vinegar in a large glass bowl

2. Add the pork belly in and toss until completely coated, then transfer to the fridge to marinate for at least 45-minutes

3. Pre-heat the oven to 200° Celsius and place the rack in the middle of the oven

4. Remove pork from the fridge and transfer to a baking pan, fat side up

5. Place on the middle rack and bake for 20 to 25-minutes

6. Reduce oven to 150° Celsius and bake for 30 to 35-minutes, then remove from the oven and let sit for 5-minutes before slicing

7. Whilst the pork is cooking, start making the ramen

8. Heat the cooking fat in a large pot over medium heat

9. Add the ginger, garlic, chilli and saute for 2-3 minutes until fragrant

10. Add the mushrooms and cook until softened

11. Stir in the bone broth, sea salt & pepper, and coconut aminos and bring to a simmer

12. Add the bok choy and cook for 4-5 minutes until softened

13. Add the zucchini noodles and cook for 2 minutes

14. Using tongs, remove vegetables one by one and arrange in bowls

15. Add 1-2 cups of broth to each bowl

16. Top with sliced pork, bean shoots, and spring onion

17. Season to your liking with sea salt and pepper (or added chilli, etc. For personal preference)

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